Name: Vegetarian Shepherd’s Pie
Cook time: 1 h
Total time: 1 h
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cubed; 4 tbsp unsalted butter; 1/3 cup milk or heavy cream; 2 tbsp olive oil; 1 large yellow onion, diced; 2 large carrots, diced; 8 oz cremini mushrooms, finely chopped; 3 cloves garlic, minced; 1.5 cups cooked brown or green lentils (or one 15oz can, drained); 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 1 cup vegetable broth; 1 cup frozen peas; Salt and black pepper to taste

Ingredients

Scale

2 lbs Yukon Gold potatoes, peeled and cubed
4 tbsp unsalted butter
1/3 cup milk or heavy cream
2 tbsp olive oil
1 large yellow onion, diced
2 large carrots, diced
8 oz cremini mushrooms, finely chopped
3 cloves garlic, minced
1.5 cups cooked brown or green lentils (or one 15oz can, drained)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 cup vegetable broth
1 cup frozen peas
Salt and black pepper to taste

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Instructions

Start by placing your peeled and cubed potatoes into a large pot of salted water. Bring the water to a boil and cook the potatoes for about 15 to 20 minutes until they are fork-tender. While the potatoes boil, chop your onion, carrots, and mushrooms. Ensure the mushrooms are finely minced to create a texture that resembles traditional ground meat. Preheat your oven to 400°F (200°C) so it is ready for the final bake.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Sauté the onions and carrots for 5 minutes until softened. Add the chopped mushrooms and cook for another 7-8 minutes until the moisture evaporates and they begin to brown. Stir in the garlic, tomato paste, thyme, and rosemary, cooking for 1 minute until fragrant. Pour in the cooked lentils and vegetable broth. Simmer for 10 minutes until the liquid thickens into a gravy. Stir in the frozen peas at the very end. Meanwhile, drain the potatoes and mash them with butter and milk until smooth and creamy. Season with salt and pepper.
If you used an oven-safe skillet, simply level out the lentil mixture. If not, transfer the filling into a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top of the vegetable mixture. Use a fork to create decorative ridges or peaks on the surface; these will become crispy and golden in the oven. Place the dish in the oven and bake for 20 minutes. For an extra golden crust, turn on the broiler for the last 2-3 minutes. Let the pie rest for 5 minutes before serving to allow the filling to set.

Cook Time: 60 minutes